Ham and Cheese Puff
- 2 sheets frozen puff pastry, 10" x 15", thawed
- 1 pound ham, dry cured (deli is okay), thinly sliced
- 4 oz cheddar cheese, grated
- 1/4 cup sour cream
- 1 tsp dried dill or 1 tbsp fresh
- 1 egg for egg wash
Combine sour cream and dill; set aside. If your ham is very moist, it is best to spread it out on a rack over a sheet pan and dry in a 300 degree oven for 10 minutes.
Roll out puff pastry sheets to the size of a half sheet pan. Place 1 sheet on a parchment lined half sheet pan. Spread the sour cream mixture on the pastry leaving a 1 inch border for sealing.
Arrange the ham over the sour cream and sprinkle the cheese over the ham. Beat the egg in a small bowl with a little water and brush on the order of the pastry before placing the second puff pastry sheet on top.
Seal the edges with a fork or decorative tool. Brush the top with the egg wash and cut slits in the pastry for steam to escape.
Bake 20-25 minutes at 400 degrees until nicely browned and puffed.